Traditional Amish Macaroni Salad

This Amish Macaroni Salad is a true potluck favorite, famous for its rich, creamy dressing with the perfect balance of sweetness and tang. Unlike typical deli-style macaroni salad, the Amish version embraces a bold sweet-and-sour flavor thanks to the combination of sugar and vinegar, complemented by the subtle crunch of celery seed. It’s vibrant, satisfying, and best of all—it tastes even better after a few hours in the refrigerator, making it an ideal make-ahead side dish.

Amish Macaroni Salad

Ingredients:

Ingredient | Amount
Uncooked elbow macaroni | 2 1/2 cups
Miracle Whip (see notes) | 2 cups
Granulated sugar | 1/3 cup
Hard-boiled eggs (chopped) | 3
Celery (diced) | 3 stalks
Yellow mustard | 3 tablespoons
Dill pickle relish | 2 tablespoons
White vinegar | 2 teaspoons
Celery seed | 3/4 teaspoon
Sweet onion (diced) | 1/4 cup
Red bell pepper (seeded and diced) | 1 large
Salt | 1/4 teaspoon
Black pepper | 1/4 teaspoon

How To Make Amish Macaroni Salad:

Step 1: Cook and Cool
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for 8–10 minutes, until tender. Drain well, then rinse immediately under cold water.

Tip: Rinsing the pasta removes excess starch so the noodles don’t clump together and instantly stops the cooking process, helping the macaroni stay firm instead of becoming overly soft in the dressing.

Step 2: Prepare the Dressing
In a medium bowl, whisk together the Miracle Whip, relish, mustard, sugar, vinegar, salt, pepper, and celery seed until smooth and fully blended, making sure the sugar dissolves completely.

Step 3: Mix Everything Together
In a large mixing bowl, combine the cooled macaroni with the dressing, stirring until evenly coated. Gently fold in the chopped eggs, onion, celery, and red bell pepper.

Step 4: Chill for Best Flavor
Cover tightly and refrigerate for at least 3 hours before serving. This resting time allows the pasta to soak up the flavors and helps the dressing thicken into its signature creamy texture.